Marinate beef overnight and for up to 2 days but no longer. Remove Beef from marinade and let drain. Season both sides with Hawaiian Sea salt and fresh ground black pepper. Grill to desired temperature, rest for 5 minutes slice thinly across the grain and serve. You can finish the sliced meat with a small sprinkle of Hawaiian Sea Salt

Smoked Kabocha Pumpkin

1 ea Kabocha pumpkin
2 oz Butter
3-4 oz Milk

Cut in half, one Kabocha pumpkin and rub liberally with olive oil. Bake in a 350ºoven cut side down uncovered until tender about 40 minutes. Test by piercing with a knife.

Remove pumpkin from skin by scooping out with a spoon. Place cleaned flesh in smoker for about 2-3 minutes depending on desired outcome. (Because the pumpkin is moist, it will pick up the smoke flavor very quickly. Be careful to not over smoke)

Put pumpkin through a food mill, mix in milk and butter. Season with kosher salt and fresh ground pepper.